How to Make Strawberry Frozen Yogurt with Chocolate Magic Shell | Julia At Home

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For a frozen yogurt that’s dense and creamy—not icy and rock-hard like most versions—the key was controlling the water in the base so that the number of large ice crystals that formed during freezing was minimized.

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42 Comments

  2. I would suggest using xanthan gum, not gelatine. It's vegan, keeps for ages, and is readily available online. It's used widely in commercial settings to smooth out textures and create a luxurious mouthfeel.

    Also, golden syrup is nothing like maple syrup! It has an almost harsh sweetness that needs fat to cut through it making it a good choice here, but not a universal sub for maple syrup.

  27. I've been doing the coconut oil & good chocolate magic shell trick for decades. She used a lot more coconut oil than I do. I just add a little bit so my chocolate doesn't taste like coconut oil. Not a fan of adding salt to it either.

  30. Many years ago I was a pastry chef. Invert sugar and gelatin are great pro tips! Honey would do in a pinch as well, but I think it's like 50% invert by volume iirc. Great to see the magic shell trick too! This video reminds of a item I put on a mignardise plate long ago – it was inspired by the 'red hot' cinnamon candy: a one bite frozen sphere of star anise and vanilla infused buttermilk sorbet, covered in a coconut oil based cinnamon-ginger-white pepper red hot magic shell. It was a fun 'one bite' experience of spicy hot crunches from the shell, with the literal cold of the sorbet and cooling effect of star anise.

    Don't throw away your whey! use it in a smoothie, or, in place of buttermilk or other liquid in baked good mixes.

  32. 8:24 here's a question for the test kitchen. Whilst using such a small pan on a big hob. Is it better to place it in the middle if the hob, like Julia, for faster heating? Or place the pan so the flame is under the pan? (Here l'm worried the wood handle is right over the flames.🥵. 💖🌞🌵😷

  36. So odd. Why not determine the amount of whey that needs to go back into the strained yogurt rather than what needs to come out? Surely the amount of whey will differ from brand to brand and from batch to batch.

  39. Interesting technique with the yogurt. I'm guessing with a few tweaks you could make all sorts of flavors of frozen yogurt with this, not just strawberry.

    Julia holds down like 75% of this YT channel on her own from home haha. Thanks again!

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